"Corazón de Tierra, meaning ‘Heart of the Land’ in Spanish, is the creation of young chef Diego Hernández, whose belief that the best flavours come from the healthiest, freshest food sparked the idea for the restaurant and its onsite orchard. Hernández grows everything from fruit and vegetables to olive oil and honey onsite and serves beautifully presented, colourful dishes from a five-course tasting menu that changes daily.

Hernández’s back-to-nature approach extends beyond the food: the bright, modern restaurant building is made entirely from recycled materials, and much of the wine comes from the Vena Cava winery housed at the same site. Ensenada-born Hernández trained under renowned Mexican chefs Benito Molina, Guillermo González and Enrique Olvera and prides himself on creating inventive cuisine based on his native Baja California."

LA Weekly: "The craft beer revolution may have started decades ago in California, but it’s being celebrated better in Baja… First off, beer festivals in Mexico are looooong. Like 12 hours long in some cases.” Read the full article here.

An interesting read on Mexico's resistance to, and the United States insistence to, the of use high-fructose corn syrup over sugar from sugar cane. Who knew that the World Trade Organization (WTO) would play the heavy in the United State's attempt to force Mexico into using cheaper high-fructose corn syrup?! And the motivation for Mexico's resistance to using the corn based sweetener is not as transparent as you might think...

Coca-Cola was first introduced in 1886. The original recipe was made with sugar from sugar cane. However, in 1985 the Coca-Cola Company replaced cane sugar with cheaper high-fructose corn syrup. Meanwhile, south of the border in México, Coca-Cola bottlers continue to use the original formula with cane sugar.

The staff at BTK unanimously agree that Mexican Coke tastes better than U.S. Coke. Let us know what you think in the comments below...